Hi Tammy, it depends on the manufacturer's recommendations for the kind of baker you have. Some pots are not meant to be preheated empty, so I would check with Pampered Chef to be sure this is considered safe for your pot. If not, you'll still get excellent results if you line the pot with greased parchment paper and let the dough rise in the pot. When putting the pot and dough into a preheated oven (without preheating the pot), I would recommend removing the lid after 25 minutes of baking, and then continue baking until done. 

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